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Steamed barramundi with salsa verde & mash
Steamed barramundi with salsa verde & mash
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate steamed barramundi and boiled potatoes with a touch of zesty salsa verde.
Ingredients:
  • 2 large (about 400g) sebago (brushed) potatoes, peeled, quartered
  • 2 (about 180g each, 1.5cm-thick) barramundi pieces
  • 31.20 gm light soy milk
  • 6.90 gm extra virgin olive oil
  • Salt & freshly ground black pepper
  • Steamed green vegetables, to serve
  • Lemon zest, to serve
  • 62.50 ml fresh mint leaves
  • 62.50 ml fresh basil leaves
  • 82.50 ml fresh continental parsley leaves
  • 2 tsp drained capers
  • 1 garlic clove, crushed
  • 18.20 gm extra virgin olive oil
  • 21.00 gm fresh lemon juice
  • 2.95 gm Dijon mustard
Instructions:
  • For the salsa verde, combine mint, basil, parsley, capers, and garlic in a food processor. Pulse until finely chopped. Add oil, lemon juice, and mustard; blend until smooth. Season with salt and pepper to taste.
  • Simmer the potato in a covered wok of boiling water for 15 minutes.
  • Line the base of a bamboo steamer with non-stick baking paper. Place the fish in the steamer, cover, and position over the wok with the potato. Steam for 5-6 minutes until fish is cooked through. Remove the steamer from the wok.
  • After draining the potato, place it back in the wok along with the soy milk and oil. Mash with a potato masher or fork until smooth, then season with salt and pepper to taste. Enjoy!
  • Spoon the mashed mixture onto serving plates. Arrange steamed greens, fish, salsa verde, and lemon zest on top for a delicious presentation.

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